Grilled Vegetable Summer Salad

Directions

1. 1
   In a large shallow bowl, whisk together the ingredients for marinade.
2. 2
   Place the sliced portobello mushrooms in the bowl then toss until evenly coated in the marinade. Set aside for at 30 minutes, tossing every 10 minutes or so.
3. 3
   Meanwhile, prepare the dressing.
4. 4
   Whisk everything together in a small bowl or measuring cup then set aside.
5. 5
   Place the chopped romaine in a large bowl then refrigerate while you grill the vegetables (mushrooms to red onion). Coat the vegetables with high heat oil and grill until slightly tender and golden brown.
6. 6
   Cut the grilled vegetables into smaller pieces then serve immediately overtop of romaine with mozzarella and dressing,